Hollandaise Sauce

Hollandaise Sauce

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 0:15

Categories: Sauces, Stocks and Accompaniments


6    each egg yolks

2    tablespoon water

16    ounces clarified butter — hot

1    tablespoon lemon juice – fresh

dash tobasco sauce

¼    teaspoon Worcestershire sauce

½    teaspoon salt

¼    teaspoon white pepper

In a small stainless steel mixing bowl, add egg yolks and 1 tablespoon water. Whip mixture and place over a pot of boiling water on a range top, making sure that the bowl does not touch the water. Whip continually until cooked to a soft peak, about 3 minutes. DO NOT OVER COOK. Remove from range. Place bowl on a wet towel to prevent slipping. Slowly pour clarified butter into eggs 1 ounce at a time and continue to whip. When half the butter has been added, add remaining water, continue to add butter. Add lemon juice, tobasco, Worcestershire sauce, salt and white pepper. Serve immediately.